PRODUCTION, NUTRITIONAL VALUE AND BAKING QUALITY OF SOY-EGG...

Journal of Food Science 1977 Vol. 42; Iss. 4

PRODUCTION, NUTRITIONAL VALUE AND BAKING QUALITY OF SOY-EGG FLOURS

J. W. ERDMAN JR, M. P. O'CONNOR, K. E. WEINGARTNER, L. W. SOLOMON, A. I. NELSON
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Volume:
42
Year:
1977
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1977.tb12646.x
File:
PDF, 672 KB
english, 1977
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